July 22, 2015

Recipe: Chipotle Copycat Pico de Gallo

Where we live, in California, there are so many great burrito spots, and as much as I like the actual food they serve, I think I really just go for the fresh salsas! Salsa is by far my favorite condiment ever, and it is 10x better when it is made at home.

I didn't want our salsa to be too spicy, since I think it makes it hard to taste the actual food, but if you like things a little spicier you can add extra jalapeño to yours!

This is all you need + a sharp knife to do all the chopping and some salt!

I always start with seeding the tomatoes. I used to do it the hard way, slicing them into discs and cutting out the middle... silly silly. This way is MUCH easier!

Cut them into quarters, and just slice the seeds away from the flesh. Do that a million times and then chop those tomatoes into bite size pieces. You really don't want to just leave the seeds in because it will make your salsa too watery and you want to leave the juiciness of this salsa up to the lime juice.

Please be cautious with the jalapeños -- I've had a bad experience chopping them that involved a flaming hot thumb. Chop up all that other good stuff and toss it in a bowl, and mix it gently.

Squeeze in the juice of one lime and give it another gentle stir. One lime is definitely enough (but don't use less) and after it marinates you'll probably want to drain it a tad. Let it chill in the refrigerator for an hour or two, and then ENJOY! It's so good and quite healthy too!

PS. I always wish I painted my nails before letting my thumbs star in these photos... I'm such a nerd.

...and it is incredibly hard to resist, so make a big batch because you'll want this for more than one day.